Hello from Rome, Italy

July 17th, 2014, 02:59 PM

Hello everybody! I have been bbqing in the last 16 months. For some months with 2 26 OTG and snake Minion Method and water pan and I was really satisfied indeed. In last january I started bbqing with the 22 WSM and I UNDERSTOOD all the love for this smoker in the BBQ world. I was able to get some black angus briskets ( I didn' understand wich grade I got) and some Aussie angus briskets too. Really not the same price/lb You have. The same for spare ribs (no baby back ribs available at all). No boston butt and no picnic only pork shoulder is available. It's enough for me! Some equipment from ebay.com, some from Amazon.com and I was ready to start. I got spices from Penderey.com and maybe next time I'll tell you the story of some powders at the italian custom. Quite hard to get some chunks: they are heavy and shipping cost are heavier! Here in Rome I had some BBQ classes, but my dream is USA pit Master's ones! As we say in Italy "chi si accontenta.. Gode!" I did some photo reports of my cooks available on my youtube channel because I really believe that images speak much better than words. Let me say thanks to all of You for the help you will give to me and last but not least, sorry for my written english: spoken is worst! Ciao Enrico

Ciao, benvenuto Enrico! An honor to speak to an Italian, I love your culture. Your written English is great, you're a pro! We are glad to have you here, and look forward to your contributions to The Pit as you learn BBQ. We'll do our best as will the rest of The Pit community to help you along.

Pork "butts" and "picnics" are just two different sections from the pork shoulder, so you're good to go there! Bummer there's no baby back ribs, perhaps the local custom is to leave them in the roast cuts? Spare ribs are great too though, if you trim the rib tips off and make a squared-off slab, they're what Americans call the "St Louis cut", and are equally, and depending who you talk to, perhaps more popular than BBs. I'm a baby back guy though. Post some pics of your equipment and your next couple of cooks, we can alllearn from each other.

Before I go, I have to mention that when you get a minute, check out the main page by clicking the top-left tab titled "The Pit", and view Pit Boss' 'Welcome' letter and the 'Tips' letter. This will help you in filling out your signature, as well as help you in posting pics.

Again, welcome aboard and we look forward to having you share anything you can!

Enrico welcome to The Pit! Huskee has already said everything I'd have said so let me just add I'm glad you're here. Post links to some of your videos under the recipe that they are related to in the Recipes and Techniques channel. Tell us about your favorite BBQ restaurants in Rome in the BBQ Restaurant Roundup channel. Just some places where you can get started here in The Pit. I'll be there myself in a few months so I may end up going to one of your recommendations!

Enrico, Welcome you are doing great. I have no trouble understanding you. To do your sig you have to go to your name at the top right hand corner of the page and click on your name. go to "User Settings", then go to "account" just to the right of profile, scroll down to "Conversation Detail Options" and click on "Edit Posts Signatures" and enter your sig info. It will show up under your avatar just to the right of the dot that is green when you are on line and looks like a Fountain Pen Nib. Run your cursor over the Nib and it will show your sig.

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Meat-Up in Memphis 2021

About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

If you have a Weber Kettle, you need the Slow 'N' Sear

Bring The Heat With Broil King Signet's Dual Tube Burners

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

The Good-One Is A Superb Grill And A Superb Smoker All In One

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

The Cool Kettle With The Hinged Hood We Always Wanted

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

GrillGrates Take Gas Grills To The Infrared Zone

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Professional Steakhouse Knife Set

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Finally, A Great Portable Pellet Smoker

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.